Recipes from December 8th


THE OPEN LINE – Saturday, December 08, 2018

PEANUT BUTTER CHOCOLATE HEAVEN
20 oreo cookies, divided
2 tbsp, melted
8 oz pkg cream cheese, softened
½ cup peanut butter
1-1/2 cups powdered sugar, divided
16 oz Cool Whip, thawed and divided
15 mini peanut butter cups chopped
1 cup cold milk
1 pkg instant chocolate fudge pudding

Crush 16 oreo cookies until coarse.  Add melted butter and stir.  Press into the bottom of 9 x 9.  Beat cream cheese, peanut butter and 1 cup powdered sugar.  Fold in half of the whipped topping and spread over oreo crust layer.  Sprinkle chopped peanut butter cups over, reserving a few for the very top .  In another bowl combine milk, pudding mix and remaining ½ cup powdered sugar.  Let stand for 2 minutes.  Fold in remaining whipped topping.  Gently spread on top of peanut butter cup layer.  Sprinkle remaining peanut butter cups and crushed oreos over top.

Cover and chill for 3 hours.  Can sub Nutter Butters for oreos. 


GOULASH

1 lb burger
Onions – chop
2 8 oz cans tomato sauce
1 8 oz can tomato paste
3 oz uncooked macaroni

Cook onions and burger til soft.   Add rest of the ingredients, adding macaroni when sauces are cooked together well.  Season to taste.


DECORATOR ICING FOR SUGAR COOKIES
¼ cup shortening
2 cuops pwd sugar
2-1/2 – 3 tbsp milk
½ tsp vanilla
Dash of salt

Combine all ingredients, adjusting amount of milk to desired thickness.


MOCK PATE DeFOIE GRAS
½ pound chicken giblets or liver
 ½ cup butter softened
 1 teaspoon prepared mustard
 ½ teaspoon cloves
 2 tablespoons onion juice
 ¼ teaspoon salt
 2 teaspoons Worcestershire Sauce
 ½  teaspoon nutmeg
 1/8 teaspoon cayenne

Simmer giblets until tender. Add 1 teaspoon salt when almost done. Cool in stock. Remove cartilage of gizzard. Grind. Add butter, seasoning, and stock to make paste. Pack in greased cups. Refrigerate until needed. (Barbara)